TACO BELL #029567

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Clean equipment and utensils stored improperly or not air-dried.

Restrooms not clean, stocked, or maintained as required.

Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.

Clean equipment and utensils stored improperly or not air-dried.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Garbage overflowing or uncovered, or the premises not maintained.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.

Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.

Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Scoops and other in-use utensils stored improperly (e.g. handle down in the food).

Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.